Table of Contents
  1. Watch how to make this squash kale lasagna:
  2. Squash Kale Lasagna Recipe

I love using seasonal flavors to reimagine some of my favorite dishes. Lasagna is one of those comfort foods that always sound good. On a cold fall day, I love coming indoors from working in the yard to something hot, bubbly and ever-so-filling baking in the oven. And this squash kale lasagna is just that: a reimagined take on a classic dish.

The other day, I was having my normal daily conversation with my sister Kelsey (who helped me make a delicious s’mores cake this past summer) and the topic came up over what she was planning to make for dinner. With a family of five, she’s always using her creativity to use up leftovers in new ways. It truly is an art form, I’m convinced. I love to hear the ideas she comes up with. While I cook most nights, I never have the pressure of cooking for a troupe of little ones that are tired of the same thing again and again. Well, Kelsey hit the jackpot by using leftover squash soup – which just so happens to be a favorite for both of us – as the sauce for this lasagna.

Top down view of squash kale lasagna in white baking dish sitting on wood board with Parmesan cheese, squash and towel underneath all on gray slate surface

After trying it out and tweaking it slightly, I’m now a raving fan. And what’s really great about this dish is that you don’t necessarily need leftover soup to make this. Squash soup is easy to make and can go together while the sausage and kale cook.

Don’t worry: I have the perfect squash soup recipe.

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Squash kale lasagna sitting in white baking dish with one piece removed on a wood board with linen towel underneath
Just look at those layers! Ricotta mixture, noodles, sausage and kale… mmm, yum!

I also love that this recipe uses oven-ready noodles. They’re a real time saver since there’s no pre-cooking needed, which really does make this a weeknight meal.

Bonus: it’s already been family tested (by not one but two hungry families) and heartily approved by both. I can’t wait for you to try this one!

Piece of squash kale lasagna held by hand on a white plate with fork holding piece of dish with copper pot and kale in background on gray slate surface

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Watch how to make this squash kale lasagna:

Piece of squash kale lasagna sitting on white plate with extra white plate underneath with piece of Parmesan cheese on wood board with copper pot in background all on gray slate surface

Squash Kale Lasagna

5 from 6 votes
Packed full of sausage, kale, and squash soup, this lasagna is a welcome twist on the classic. It has a delicious, comforting palette that is sure to be a hit when baked this fall!
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Servings 12 servings

Ingredients

  • 1 lb pork sausage
  • 1 cup chopped onion
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cloves garlic
  • 2 4-inch sprigs thyme
  • 1 4-inch sprig rosemary
  • 6 oz chopped kale
  • 3 cups squash soup
  • 2 cups whole milk ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cup chopped parsley
  • 6 oz oven-ready lasagna noodles (about 10 noodles)

Instructions
 

  • Preheat oven to 350°F.
  • Spray a 9×13 baking dish with nonstick spray and set aside.

For the squash filling

  • Heat a 12-inch skillet over medium-high heat. Add sausage and break up with a spoon into smaller pieces. When browned slightly, move sausage around the pan until browned on all sides, about 5 minutes.
  • Add onion, garlic, salt, pepper, thyme, and rosemary. Cook until the onion is softened, about 3 minutes.
  • Stir in chopped kale and cook until just wilted, about 2 minutes.
  • Remove from heat and remove the sprigs of thyme and rosemary.
  • Stir in 2 ½ cups squash soup. Set aside.

For the ricotta filling

  • In a large bowl, combine the ricotta, ½ cup Parmesan, eggs, salt, pepper, and parsley.
  • Stir to evenly combine the eggs into a smooth mixture.

To assemble the lasagna

  • Spread ½ cup squash soup on the bottom of the baking dish.
  • Layer half of the noodles in the pan, breaking one apart to fill all the spaces. Approximately four noodles are needed, overlapping slightly.
  • Spread half of the ricotta mixture over the noodles and spread evenly.
  • Sprinkle half of the meat mixture over the ricotta along with ¼ cup Parmesan cheese.
  • Repeat layers starting with noodles.
  • Finish with remaining Parmesan cheese on top.
  • Bake in the preheated oven until the top is golden and bubbling throughout, about 45-60 minutes.
  • Remove from the oven and let stand 15 minutes before cutting. Slice and serve.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 17.2gProtein: 19.8gFat: 18.7gSaturated Fat: 9gTrans Fat: 0gCholesterol: 94.1mgSodium: 906mgFiber: 2.4gSugar: 2g
Course Dinner
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper or designer, but I like to play each on The Gray Boxwood Farm. Come join me on my journey and let's learn together!

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12 Comments

  1. I will be trying … however I want to give you a special secret of mine…. ready …. add fresh nutmeg to the cheese mixture WOW I add it to every lasagna I make … Enjoy and I can’t wait to try this XOXO

  2. 5 stars
    Delicious recipe!! The first time I made it, I made it exactly as written and enjoyed it a lot. The second time, I had planned to make as written but was shorter on time, so made the sausage filling as written, but cooked up rigatoni ( undercooked a bit), then added soup as the “sauce”, roasted off some extra cubed butternut squash iced everything together and sprinkled with parm when served. Also amazing!!

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